Original Research

Published on 24 Jan 2023

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

in Sustainable Food Processing

José Luis Hoyos-Concha
Héctor Samuel Villada-Castillo
Diego Fernando Roa-Acosta
Alejandro Fernández-Quintero
Rodrigo Ortega-Toro

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1077274

2,022 views
3 citations

Original Research

Published on 18 Jan 2023

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

in Sustainable Food Processing

Anne P. Edima-Nyah
Victor E. Ntukidem
Moses C. Ekanem
Philippa C. Ojimelukwe
Titus U. Nwabueze

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1071821

3,005 views
1 citation

Mini Review

Published on 18 Jan 2023

Object detection and classification using few-shot learning in smart agriculture: A scoping mini review

in Sustainable Food Processing

Nitiyaa Ragu
Jason Teo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1039299

3,148 views
5 citations

Systematic Review

Published on 09 Jan 2023

Artificial intelligence-based decision support systems in smart agriculture: Bibliometric analysis for operational insights and future directions

in Sustainable Food Processing

Arslan Yousaf
Vahid Kayvanfar
Annamaria Mazzoni
Adel Elomri

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1053921

13,475 views
29 citations

Original Research

Published on 22 Dec 2022

Economic benefit and social impact derived by a food loss prevention strategy in the vegetable sector: A spatial and temporal analysis at the regional level

in Sustainable Food Processing

Pietro Tonini
Pere Muñoz Odina
Francesco Orsini
Xavier Gabarrell Durany

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1043591

3,427 views
2 citations

Original Research

Published on 22 Dec 2022

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

in Sustainable Food Processing

Deiny Maryeli Córdoba-Cerón
Darwin Carranza-Saavedra
Diego Fernando Roa-Acosta
Jose Luis Hoyos-Concha
Jose Fernando Solanilla-Duque

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1017324

1,901 views
6 citations

Original Research

Published on 21 Dec 2022

Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis

in Sustainable Food Processing

Emanuele Spada
Teodora Stillitano
Giacomo Falcone
Nathalie Iofrida
Giovanni Gulisano
Anna Irene De Luca

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1004065

3,101 views
4 citations

Review

Published on 19 Dec 2022

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

in Sustainable Food Processing

Sonia Abid Bhatti
Muhammad Hammad Hussain
Muhammad Zubair Mohsin
Ali Mohsin
Waqas Qamar Zaman
Meijin Guo
Muhammad Waheed Iqbal
Shahida Anusha Siddiqui
Salam A. Ibrahim
Saeed Ur-Rehman

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1043823

4,598 views
9 citations

Original Research

Published on 05 Dec 2022

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

in Sustainable Food Processing

Tariq Ahmad Ganie
Sajad Ahmad Wani
Sajad Ahmad Rather
Farooq Ahmad Masoodi
Shahida Anusha Siddiqui
Salam A. Ibrahim

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006528

1,165 views
2 citations

Editorial

Published on 30 Nov 2022

Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

in Sustainable Food Processing

Lutz Grossmann
Myriam Loeffler
Sergiy Smetana

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1091347

874 views

Original Research

Published on 25 Nov 2022

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

in Sustainable Food Processing

Camila Fernanda Dias Oliveira
Lígia Alves da Costa Cardoso
Francielo Vendruscolo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1029017

1,112 views
1 citation

Original Research

Published on 22 Nov 2022

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

in Sustainable Food Processing

Sandra Obinze
Philippa C. Ojimelukwe
Ben A. Eke

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1023123

4,948 views
5 citations

Original Research

Published on 18 Nov 2022

Yield, phenology and triterpene saponins in Colombian quinoa

in Sustainable Food Processing

Elsa Helena Manjarres Hernández
Ana Cruz Morillo Coronado
Agobardo Cárdenas Chaparro
Claudia Merchán López

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.919885

1,606 views

Original Research

Published on 10 Nov 2022

Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

in Sustainable Food Processing

Bárbara Morandi Lepaus
Anna Karoline Pereira de Oliveira Santos
Arthur Favoretti Spaviero
Polliany Strassmann Daud
Jackline Freitas Brilhante de São José

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.891662

1,120 views
5 citations

Original Research

Published on 10 Nov 2022

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

in Sustainable Food Processing

Scott D. Peterson
Ricardo Amón
Tony Wong
Edward S. Spang
Christopher W. Simmons

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1028520

6,688 views
5 citations

Original Research

Published on 10 Nov 2022

Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation

in Sustainable Food Processing

Ana Rita Costa
José Manuel Salgado
Marlene Lopes
Isabel Belo

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1006467

2,282 views
8 citations

Navigation group

Articles

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars

Object detection and classification using few-shot learning in smart agriculture: A scoping mini review

Artificial intelligence-based decision support systems in smart agriculture: Bibliometric analysis for operational insights and future directions

Economic benefit and social impact derived by a food loss prevention strategy in the vegetable sector: A spatial and temporal analysis at the regional level

Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

Economic sustainability assessment of Mediterranean crops: A comparative Life Cycle Costing (LCC) analysis

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

Development of novel functional foods using Himalayan honey having enhanced nutraceutical and nutritional potential

Editorial: Production, downstreaming, and utilization of proteins and exopolysaccharides from single cells in food matrices

Production of pigments by Monascus ruber CCT0302 in culture media containing maltose as substrate

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

Yield, phenology and triterpene saponins in Colombian quinoa

Stability parameters during refrigerated storage and changes on the microstructure of orange-carrot blend juice processed by high-power ultrasound

Material and energy flow analysis of craft brewing: A case study at a California microbrewery

Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation